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Libyan soup in a bowl
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5 from 1 vote

Libyan Soup

The national soup of Libya. Tastes so good and heartwarming with the tender beef, orzo, dried mint and a kick of spice!
Course Soup
Prep Time 20 minutes
Cook Time 45 minutes


  • 200 g stewing beef very thinly sliced
  • 150 g tomato paste
  • ¼ cup orzo
  • 1 medium onion finely diced
  • 2 tbsp vegetable oil
  • 1 cup cilantro finely chopped
  • 1 cup parsley finely chopped
  • 1 bouillon cube
  • 1 tsp salt divided
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • ¼ tsp salma’s spice see page under Arabic pantry for the recipe
  • 1 tbsp Libyan spice mix or see note
  • Pinch of Aleppo pepper
  • 2 tsp dried mint
  • 5 cups of water


  • Add oil to a large pot and sauté onions on medium heat until translucent.
  • Add the meat, spices, bouillon cube and ½ tsp salt and cook for 5 minutes, stirring continuously.
  • Add the chopped cilantro and parsley and cook for 2 minutes.
  • Add the tomato paste and cook for an additional 2 minutes.
  • Add water and remaining ½ tsp salt and simmer covered for 15 minutes.
  • Add the orzo and continue simmering for 20 – 25 minutes, or until meat is very tender.
  • Add dried mint and serve immediately.


If you can’t find the Libyan spice mix, Hrarat, replace with ¼ tsp each of cinnamon, black pepper, ground ginger and cardamom.